Pickle-Bean Salad

This is a good salad to take to a picnic or potluck because it's not perishable and fussy about refrigeration.  It could easily be out at room temp for a couple of hours.

 
PICKLE-BEAN SALAD
15 oz. can garbanzo beans
15 oz. can kidney beans
15 oz. can black beans
16 oz. jar pickled carrots with juice
1/2 jar (about 12 oz.) bread-and-butter pickle spears

Drain and rinse all three cans of beans.
Remove carrots from jar and cut into bite-size pieces, reserving juice in jar.
Cut bread-and-butter pickle spears into chunks.
Combine beans, carrots and pickles and mix gently.
Pour reserved juice from carrot jar over all and mix again.
Chill several hours before serving so flavors can combine.

Serve cold or at room temp.

About 10 servings

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